Creamy Spinach Artichoke Dip (Paleo and Vegan)

Dexter just started this past Sunday!!! We get together (every Sunday) at my friends parent's house, eat yummy food, drink, play ping pong, and of course watch Dexter! I brought along this fabulous creamy spinach artichoke dip for my friend, Suzette, who just went paleo! It was my first paleo vegan recipe, and I definitely will be making it again and again!

 

 

Spinach-Artichoke Dip

Adapted from Paleo Spirit

Ingredients

• 2, 10 ounce boxes frozen, chopped spinach
• 2, 14 ounce cans or jars of artichoke hearts (I used cans of Trader Joe's Artichoke Hearts )
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced (about 1 cup)
• 2 teaspoons crushed garlic, or 2 cloves of garlic
• 1 1/2 teaspoons sea salt (adjust to taste and depending on how salty the artichoke hearts are)
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4-1/2 teaspoon cayenne pepper (to taste)
• 4 tablespoons lemon juice
• 1 1/2 – 2 cups (approximate) cashew cream

Instructions

1. Defrost the spinach and squeeze out the excess water. Set aside.
2. Drain and roughly chop the artichokes.
3. Sauté the onions in the olive oil until translucent, about 10 minutes. Add the minced garlic and cook for another minute.
4. Stir in the chopped artichokes, salt, onion powder, garlic powder, black pepper and cayenne and heat through.
5. Add in the spinach and lemon juice and stir until heated through.
6. Stir in the cashew cream.

This dairy-free spinach-artichoke dip is best served warm. We enjoyed it with slices of cucumbers and yellow bell peppers because they were good for scooping. Not paleo... but great served with tortilla chips too!

Pin It